While on vacation with a limited pantry, we tried this recipe: https://www.thespruceeats.com/baked-ziti-with-ground-beef-cheese-3057389 Our modifications: first, we used a yellow bell pepper (diced), ½ large onion (diced), and 1 clove minced garlic. Second, in lieu of dried herbs, we added about 8 oz Rao’s marinara sauce to the 14.5 oz can of no-salt canned diced tomatoes and 8 oz of no-salt tomato sauce; this ended up being the correct total amount of sauce for us (not too dry). Third, to avoid a finished casserole with overcooked pasta, we parboiled the pasta (8 oz rigatoni) until not quite al dente. Finally, we had only 1 cup shredded mozzarella (down from 2 cups) and modified accordingly. (Sept. 2020)
Cooking Adventures 